A five-ingredient main dish that takes less than 15 minutes to cook? This yummy chicken stir-fry was created for busy cooks like you!
Vegetable-Chicken Stir-Fry
- Prep Time 5 min
- Total 14 min
- Servings 4
- Ingredients 5
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breast halves or thighs, cut into 1-inch pieces
- 3 cups cut-up assorted vegetables (bell peppers, broccoli flowerets, shredded carrots)
- 1 garlic clove, finely chopped
- 1/2 cup stir-fry sauce
Instructions
-
Step1Heat 1 tablespoon of the oil in 12-inch skillet or wok over high heat. Add chicken; stir-fry about 3 minutes or until no longer pink in center. Remove from skillet.
-
Step2Heat remaining 1 tablespoon oil in skillet. Add vegetables and garlic; stir-fry about 2 minutes or until vegetables are crisp-tender. Add chicken and stir-fry sauce. Cook and stir about 2 minutes or until hot.
Nutrition
250
Calories
11 g
Total Fat
28 g
Protein
12 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 250
- Calories from Fat
- 100
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Cholesterol
- 70 mg
- Sodium
- 1470 mg
- Potassium
- 440 mg
- Total Carbohydrate
- 12 g
- Dietary Fiber
- 2 g
- Protein
- 28 g
% Daily Value*:
- Vitamin A
- 100%
- 100%
- Vitamin C
- 30%
- 30%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
2 Vegetable; 3 1/2 Lean Meat;Tips from the Betty Crocker Kitchens
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